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<strong>THESIS</strong> ENZYME-RESISTANT STARCH TYPE III PRODUCTION FROM HIGH AMYLOSE RICE STARCH AND APPLICATION IN LOW GLYCEMIC INDEX BUTTER CAKE JIRAPA PONGJANTA A Thesis Submitted in Partial Fulfillment of the Requirements for the Degree of Doctor of Philosophy (Tropical Agriculture) Graduate School, Kasetsart University 2008
Page 1: THESIS ENZYME-RESISTANT STARCH TYPE
Page 6 and 7: TABLE OF CONTENTS TABLE OF CONTENTS
Page 8 and 9: LIST OF TABLES (Continued) Table Pa
Page 10 and 11: LIST OF FIGURES Figure Page 1 A det
Page 12 and 13: LIST OF FIGURES (Continued) Figure
Page 14 and 15: Avg. = average cm = centimeter cP =
Page 16 and 17: ENZYME RESISTANT STARCH TYPE III PR
Page 18 and 19: lood glucose levels do not raise as
Page 20 and 21: LITERATURE REVIEW 1. Resistant star
Page 22 and 23: 1.2 Nutritional and health relevanc
Page 24 and 25: 1.2.3 Resistant starch and metaboli
Page 26 and 27: Storage techniques and conditions o
Page 28 and 29: McCleary and co-workers developed a
Page 30 and 31: 2 Rice starch 2.1 Rice production R
Page 32 and 33: milled rice (Juliano and Bechtel, 1
Page 34 and 35: (Takeda et al. 1986 and Takeda et a
Page 36 and 37: Figure 4 Cluster model of amylopect
Page 38 and 39: likely to be a significant force in
Page 40 and 41: A high GT value is uncommon, partic
Page 42 and 43: architechture of the crystalline re
Page 44 and 45: 2.6.1 Factors affecting rice starch
Page 46 and 47: Figure 9 Schematic diagram showing
Page 48 and 49: The recrystallization process depen
Page 50 and 51: calorimetry (DSC) (Russell, 1983; M
Page 52 and 53:
2.7 Rice starch digestibility Starc
Page 54 and 55:
Table 4 Glycemic index (%) of cooke
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3. A review of resistant starch typ
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own rice (three Australian cultivar
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Guraya et al. (2001b) found that wa
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(also called α-dextrinase) which h
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70 -80 o C for α-amylases of bacte
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Table 8 Characteristics of enzyme
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4.1.3 Enzymes specific for both of
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5. Mechanisms of RS III formation d
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value than the waxy rice flour gel.
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have different properties, which ar
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6.1.3 Cake Manipulation A variety o
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understand a food's effect on blood
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(O’Dea et al. 1981, Jenkins et al
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6.3.5 The role of lipid-starch comp
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Whether the quantity or the quality
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Slowly digestible starch content Ty
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6.4.4 Low GI diet on cognitive perf
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3. Equipment and Instruments 1. Bal
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1.2 Effect of preheated treatments
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1.2.6 Microscopic images Microscopi
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1.3 Effect of pullulanase enzyme co
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1.4.2 Production yield, color value
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2) Cake volume Cake volume and colo
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Kasetsart University staff and stud
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RESULTS AND DISCUSSION In this stud
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polyhedral and irregular in shapes.
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In addition, the 121 o C preheated
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1.2.4 Retrogradation gel images Ret
Page 112 and 113:
1.2.5 Degree of syneresis The resul
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1.2.6 SEM micrograph and photograph
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Table 14 Physicochemical properties
Page 118 and 119:
Table 15 Effect of preheated treatm
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enzymes whereas most of the crystal
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107 o The low GI value of the 121 C
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109 When such a starch sample is X-
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production. This could be due to th
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1.3.1 Degree of pullulanase hydroly
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1.3.3 Degree of syneresis 115 The e
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117 molecular weight ( DP n ∼ 30)
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1.4 Scale up production of RS III b
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1.4.4 In vitro starch digestibility
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1) Specific gravity 123 Specific gr
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125 The decrease in volume of HFCS
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Table 20 HFCS-55 Mean values for vo
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129 There was no difference in the
Page 146 and 147:
Table 21 Mean sensory scores of but
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1) Moisture content 133 The moistur
Page 150 and 151:
Table 22 Mean values for chemical c
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137 the s tarch digestibility (fewe
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T able 24 Area under curve (AUC), h
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heating medium. Then, lower the hea
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Figure 30 Crust color appearances o
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2) Texture score a) Moistness score
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4) Overall liking 147 starch III th
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espectively. However, the 20% RS II
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151 to 59.99%, 2.79 to 55.96 and 2.
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Degree of starch hydrolysis (%) 90
Page 170 and 171:
Table 29 Area under curve (AUC), hy
Page 172 and 173:
treatment (60.83 to 54.44%) and fol
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changed during processing and the e
Page 176 and 177:
Baghurst, K., P.A. Baghurst and S.J
Page 178 and 179:
Bravo, L. R., M.A.Eastwood, F. Saur
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Davies, T., Miller, D.C., and Proct
Page 182 and 183:
Englyst, H.N. and G.J.Hudson. 1996.
Page 184 and 185:
Goldstein, E.B. 2001. Sensation and
Page 186 and 187:
Hibi, Y., S., Kitamura, and T. Kuge
Page 188 and 189:
Jenkins, D.J., H. Ghafari, T.M.S. W
Page 190 and 191:
Kim, E.J., Tanhehco and P.K.W. Ng.
Page 192 and 193:
Lineback, D.R. 1993. In: Starch: St
Page 194 and 195:
Matsuura Y., M. Kusunoki, W. Harada
Page 196 and 197:
Moo-Yeoll B., K.J. Kim, K.O. Cheon,
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Owen, B. and T.M.S. Wolever. 2003.
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Ring, S.G., P.D. Colonna, K.J. Anns
Page 202 and 203:
Silvester .N.R., H.N. Englyst and J
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Thai farmer research center, (2008)
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Wisker E. 2000. Physiological effec
Page 208 and 209:
APPENDICES 193
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1. Determination of moisture conten
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3.1.5 Heat source, either electric
Page 214 and 215:
5. Determination of amylose-amylope
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6. Determination of total sugar con
Page 218 and 219:
Appendix Table A 2 Standard working
Page 220 and 221:
7.2 Method determination 205 Reduci
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8.2 Method determination 8.2.1 Prin
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2) Measurement of resistant starch
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100 µg of glucose in the GOPOD rea
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1. Scanning Electron Microscopic Ex
Page 230 and 231:
Appendix Figure B2 X-ray diffractom
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Appendix Figure C1 Pullulanase enzy
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Appendix Figure C 3 Visuals appeara
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Appendix D Sensory evaluation form
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4. Sensory Evaluation Form Hedonic
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Appendix Table E1 Degree of pullula
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Appendix Table E4 Effect of pullula
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LIST OF PUBLICATIONS Pongjanta, J.,
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THESIS

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